Is it just us or does everything in mini form taste SO much better? Not only is it a perfectly sized finger food for your upcoming Thanksgiving party, but going mini allows you to eat all of your favorite Thanksgiving foods in moderation, now that’s what I call a win win situation. These mini Pumpkin Pie Pops do just that! They are so easy to make and incredibly tasty! You’re sure to be the favorite family member at your upcoming Thanksgiving festivities if you bring these little fun-sized treats!
What you will need:
Popsicle sticks
1 cup pumpkin puree
3/8 cups brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon heavy cream
1 package Pillsbury™ Refrigerated Pie Crust
1 large egg
Cinnamon and sugar to garnish
Whip cream to garnish
Before getting started, be sure to set your over to 350°F so the oven is ready when you are!
Start by mixing together the pumpkin puree, brown sugar, cinnamon, nutmeg, and heavy cream until smooth.
Roll out dough on flat surface and use a cookie cutter to cut out 18 circles.
You can always make the dough out of scratch, but we used the store bought pie crust which we think works just as great!
Scoop about a tablespoon of pumpkin filling onto the each circle. You can really add as much or as little filling as you would like! Just make sure there is enough room to seal the edges!
Firmly press a popsicle stick into each circle.
Then, cover the pies filling with the 9 remaining pie dough pieces.
Press the edges down slightly with your fingers.
To get a nice edge and to seal the dough completely, go around the edges with a fork.
Whisk egg in small bowl and then brush it on top of the dough.
Sprinkle with cinnamon and sugar.
Place in over and bake for about 25 minutes or until golden brown!
Top with whipped cream or ice cream and ENJOY!
Happy Thanksgiving!
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